- Critical: Consumer advisory provided for raw and undercooked food
- In-use utensils
- Utensils, equip and linens
- Warewashing facilites, installed, maintaned, used, test strips
- Critical: Handwashing sinks proplery supplied and accessible
|
08/27/2015 | Complete (Food) | 95 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Pasteurized foods used (repeated violation)
- Critical: No discharge from eyes, nose, and mouth
|
03/04/2015 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
02/17/2014 | Follow-up (Food) | 89 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Proper use of restriction and exclusion
- Plant food properly cooked for hot holding
- Contamination prevented during food prep, strg, and dsply
- Critical: Handwashing sinks proplery supplied and accessible
|
02/17/2014 | Complete (Food) | 84 |
No violation noted during this evaluation. | 11/19/2013 | Complete (Food) | 100 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
|
05/23/2013 | Follow-up (Food) | 92 |
- Critical: Person in charge present, demonstrates knoweldge, and perfomrs duties
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Plant food properly cooked for hot holding
- Food properly labeled
|
05/23/2013 | Complete (Food) | 83 |
No violation noted during this evaluation. | 02/28/2013 | Complete (Food) | 92 |
Restaurant representatives - add corrected or new information about Club 152, 152 Beale St., MEMPHIS, TN 38103 »